Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara



·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water




In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan



Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.


Spiced Sparkling Apple Bliss

We love finding new honey products in the market and are thrilled to share our new find! Krupnik from Wayward Distilling on Vancouver Island is a yummy honey-base hard alcohol with just a hint of spice. Try this festive cocktail that we created with our Bliss Sparkling Apple Cyser.


  • 1 bottle Bliss Sparkling Apple Cyser
  • 3 oz Wayward Distilling "Krupnik" Spiced Honey Liqueur

Fill a tall glass with ice

Add 1oz Krupnik

Top with Bliss Sparkling Apple Cyser

Stir to incorporate flavours

Garnish with a slice of apple or a cinnamon stick

To order Krupnik:

Blackberry Gazpacho with Cumin Cashew Crème & Bee Pollen


Cumin Cashew Crème 

  • 1 cup (250 mL) raw cashews 1 cup (250 mL) pure water
  • 1 tsp (5 mL) cumin powder (or mortar and pestle the equivalent of seeds)
  • 1⁄2 tsp (2.5 mL) Baltic sea salt 

Blackberry Gazpacho

  • 4 cups (1 L) blackberries
  • 1 cup (250 mL) cucumber, diced
  • 1⁄2 jalapeno, seeded and diced
  • 1 cup (250 mL) Cloud Horse or other off dry white wine 1⁄2 cup (125 mL)
  • Meadow Vista honey bee pollen 


To make Cumin Cashew Crème: Soak the cashews for at least four hours. Drain the soaking liquid from the cashews and place in a blender. Add the cumin and salt, plus 1 cup (250 mL) fresh water. Blend until creamy, kind of like whipped cream. Store in a bowl with sealed lid until ready for soup. 

To make Gazpacho: Add all of the ingredients to the blender and blend until desired consistency (Judie likes it a little chunky). Pour into individual bowls, garnish with a swirl of Cumin Cashew Crème, and sprinkle with bee pollen. 

Pair with Cloud Horse and a  hot, sunny day!

Recipe by Judie Barta, found in "The Butcher, The Baker, The Wine & Cheese Maker-In the Okanagan" by Jennifer Schell

Chocolate Cherry Bombs



  • 2 cups Dark Chocolate
  • 1 cup Chopped Dried Cherries
  • 1 cup Chopped Nuts
  • 1.5 oz White Chocolate


Melt dark chocolate in a double boiler

Once melted, remove from heat and add in cherries and chopped nuts. Stir until well combined.

Spoon onto cookie sheet that has been lined with Parchment Paper.

Melt white chocolate in the microwave using 15 second increments. When melted, drizzle over chocolate cherry bombs. (We found ours wasn't as thin as we wanted so we added a splash of Ostara)

Enjoy with a glass of Bliss!

Mulled Mabon

 Warm up on a chilly afternoon will a mug of Mulled Mabon!

Mulled Mabon


  • 1 Bottle of Mabon
  • 3 oz of Brandy
  • 1/4 cup Echinacea Honey
  • 5 cloves
  • 3 strips of lemon zest
  • 1 cinnamon stick
  • 2 star anise


Bring Mabon, brandy, honey, lemon zest, cinnamon stick and star anise to a simmer in a saucepan, covered, over high heat.

Remove from heat; steep for 10 minutes. Strain through a fine sieve and ladle into mugs. Garnish with fresh lemon zest.

Enjoy while warm with your favourite fresh-baked gingerbread cookies!

Fresh Garden Pickles

Savour the freshness as you begin to harvest your garden with this tasty and easy pickle recipe. The next best thing to eating your veggies straight from the garden!

Pickling Brine with Honey

  • 1/4 cup white vinegar
  • 1 1/2 cups water
  • 2 tbsp honey

Pickled Carrots

  • 500g Baby Market Carrots, scrubbed and cut lengthwise
  • 2 tbsp Celtic Sea Salt
  • 1 tsp fresh lavender
  • Pickling Brine


Place carrots in a colander and sprinkle with salt, toss to coat evenly and let stand to drain over a bowl or the sink.

Let rest for 30 minutes

Rinse thoroughly and place in a sterilized glass jar

Sprinkle with lavender and pour the pickling brine to cover carrots

Cover with a tight fitting lid and refrigerate overnight


Get Creative!

Using the same basic recipe, we substituted carrots for paper thin radishes & mustard seeds, baby cucumbers & fennel and cauliflower & caraway.

Seared Tuna with Asian Bliss Vinaigrette Salad

Asian Bliss Vinaigrette


  • 1 small clove of garlic
  • 1/2 a shallot
  • 50 ml Mirin
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp lime juice
  • 1 tbsp chopped lemongrass
  • 1 lime leaf
  • 1 tsp sesame oil
  • 1/4 tbsp Bliss
  • 1/2 cup grapeseed oil


Sweat shallot and garlic with olive oil quickly in a pan, add to your blender along with all ingredients except for Bliss and Grapeseed Oil. Blend for two minutes.

Strain to remove any chewy pieces of lemongrass and lime leaf.

Place into you empty Bliss bottle and add the Bliss and Grapeseed Oil.

Give it a good shake and serve right away.

Seared Tuna with Avocado Cream  


  • 2.5 oz fresh tuna
  • Salt 
  • 1 avocado
  • 1/2 bunch basil
  • 1/2 tbsp Japanese Pickled Ginger Juice
  • 1/4 cup olive oil
  • 2.5 Tbsp Mirin or Sushi Vinegar
  • Juice of 1 lime


Salt your tuna and sear 10 seconds on each side in a hot pan. Then place to the side.

Put the avocado and basil in the blender

Add ginger juice and emulsify with oil

Add the mirin and lime

Pass through a fine sieve for a smooth texture

Shaved Vegetable Salad with Asian Bliss Vinaigrette


  • 1 carrot
  • 1 bulb of fennel
  • 1 bunch of radishes
  • 1 small beet
  • A few cherry tomatoes
  • 1 bunch of your favourite greens
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1/2 cup toasted cashews or local nuts


Carefully use a Mandolin to shave your carrot fennel, radish and beet paper thin into a bowl

Zest the lemon, lime and orange into the mix

Segment you orange and add to bowl. Be sure to squeeze the fresh juice over the veggies!

Add the cherry tomato, green, chopped parsley and cilantro. Toss with Bliss Asian Vinaigrette.


Assemble salad on a plate, top with sliced seared tuna. Decorate with drops of Avocado Basil Cream. Serve with a glass of chilled Cloud Horse!

Dandelion Corn Fritters

A seasonal favorite! Use those beautiful early dandelion blooms and greens to add colour and nutrition to the classic corn fritter. With the addition of crisp, traditional Cloud Horse to the batter and as the pairing, you will love this at your next relaxing Sunday Brunch. 


  • 1 cup unflavored coconut oil for frying
  • 1 cup sifted all-purpose flour (or flour substitute)
  • ½ tsp Baltic or pink salt
  • 1 tsp baking powder
  • ½ tsp Meadow Vista Blueberry Honey plus extra for drizzling on the fritter
  • 1 farm fresh egg
  • ¼ cup milk
  • 1 tablespoon butter, melted
  • ¾ cup Cloud Horse
  • 1 cup frozen corn
  • 1 cup fresh dandelion leaves, chopped
  • ½ cup yellow dandelion petals (separated from the flower)


Heat oil in a large cast iron fry pan to 365F.

In a mixing bowl, combine flour, baking powder and salt. Beat together egg, milk, melted butter and honey; stir into the flour mixture. Mix in the corn and dandelion greens.

Drop fritter batter by the spoonful into the hot oil, patting down to make a patty, fry until golden. Drain on paper towels.

When ready to serve, sprinkle dandelion petals and drizzle honey all over the fritters. Eat them while they are hot but are also good stored in the fridge and eaten cold or rewarmed the next day.

Best served with a glass of Cloud Horse!


Rubus Sangria

The beautiful colour and juicy berry flavour of Rubus makes it the perfect base for your sangria this summer! On a warm Spring afternoon, we mixed up a batch to enjoy in the sunshine. Use this recipe as a guide to create your own summer sangria creation!


  • 1 bottle Meadow Vista Honey Wines Rubus
  • 2 tbsp Meadow Vista Honey Wines Blueberry Honey
  • 2 oz Brandy
  • 1 orange, sliced
  • 1 1/2 cups frozen berries
  • Ice 





Pour room temperature Rubus into a pitcher and stir in honey until combined

Add 2 oz. Brandy and stir well

Add sliced oranges and frozen berries and mix.

Serve right away or leave for 2 hours to allow flavours to combine

                                                                        Serve over ice, adding fruit to garnish.

Kicking Horse Coffee® Honey Power Balls

Coffee is a bit of an indulgence in our house, the caffeine rush can be pretty funny. So one Sunday morning while sipping on my favourite coffee and creating a new energy snack for the girls, I thought, let's add some fresh ground Kick Ass®! The added flavour of the coffee rocks, hope you love it as much as we do!

Warning: Eat outside where you can run, jump and play!


  • 1 1/4 c old fashioned oats
  • 1/2c nuts, finely chopped
  • 3 tbsp shredded coconut, plus 1/2c to roll the balls in
  • 2 tbsp hemp seeds 
  • 2 tbsp ground flax
  • 2 tbsp fresh ground Kicking Horse Coffee® Kick Ass® Coffee
  • 1 scoop whey protein powder
  • 1/2 c Meadow Vista honey
  • 1/2 c dried local fruit, chopped (we used plums)
  • 1/2c peanut butter


Mix all the dry ingredients until combined, then stir in the dried fruit and wet ingredients until a consistent mix has formed.

Refrigerate for 20 minutes. Roll approximately 1 tablespoon of the mixture into balls with your hands, then into the extra shredded coconut.

Store in an air tight container in the fridge for up to 3 weeks (if they last that long!)

Bliss Salad Dressing 1.0

The first in a series of takes on traditional salad dressing recipes using Bliss,

our sparkling cherry honey wine and reusing the bottle!

Bliss Vinaigrette


  • Bliss 500ml bottle, filled to the yellow line with Bliss
  • 1 garlic clove, finely chopped 
  • 2tbsp dijon mustard
  • 2tbsp fresh lemon juice
  • 2tbsp Meadow Vista Blueberry Honey
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground pepper
  • extra virgin olive oil, to the top of the bees wings 



In order, add all ingredients to the Bliss bottle. There should be enough air space left in the bottle to effectively shake all the ingredients.

Pour generously on your favourite salad.

Check out our new Spring dandelion.roast beets.feta


Dandelion.Roast Beet.Feta

Eating seasonally sometimes means mixing the old with the new. Let's use up those
beets in your cellar
with the first of the bitter greens of Spring, dandelion!


  • 2tbsp olive oil
  • a bunch of beets, any colour
  • a bunch of dandelion greens
  • 1/2 cup of crumbled feta


preheat oven to 350F

coat beets with olive oil and lay on a baking pan, roast for 30min or until a fork pierces easily through

wash, dry and chop dandelion greens, add to salad bowl

slice slightly cooled, roasted beets into quarters

lay onto greens

drizzle shaken Bliss Vinaigrette over beets

sprinkle with crumbled feta

Serve with recycled baguette* and a glass of chilled Bliss, enjoy!


Upcycled Baguette

waste not, want not with this easy recipe that transforms day old baguette into a tasty little addition to main course salads

sliced baguette on an angle

butter both sides

fry in a cast iron pan until both sides are browned

have you tasted yummy?

Honey Garlic Cold & Flu Buster

Try this Meadow Vista family tonic the minute you feel a sniffle or sore throat to combat colds or flus from setting in.


  • 1” fresh ginger, sliced
  • 3 large cloves of fresh garlic, sliced
  • Meadow Vista Honey
  • 1/2 a Fresh Lemon


add ginger & garlic to 3 cups of fresh water and simmer for 15-20 minutes

in your favorite mug, squeeze ½ of a fresh lemon and add a large spoon of Meadow Vista honey. Pour the hot garlic ginger water into the mug and stir to combine. Feel free to add fresh mint, cayenne or other spices to soothe.

Wrap yourself in a warm blanket and inhale the steam as you sip gently.

Bonus health tip: rub pure essential of red thyme or oil of oregano onto the bottoms of your feet then put on thick wool socks to help fight viruses.

Bee well…

Lavender Hazelnut Biscott

Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. Special thanks to Shari for the Hazelnuts!

A staple food of the Roman Legions as biscotti has a long shelf life, it is served with a drink into which the cookie is dunked (traditionally Vin Santo, a dessert wine found in Italy) we love to pair it with Ostara and for a yummy treat in the afternoon or wrapped in parchment and given as gifts to friends.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 3 large eggs    
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons orange zest      
  • ½ cup coarsely chopped hazelnuts
  • 1 tablespoon dried culinary lavender blossoms



Meadow Vista Farm Lavender

Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper 

In one bowl for dry, sift flour, baking powder, baking soda, and salt together.

In a second bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, chopped hazelnuts and lavender blossoms.

Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

Use just enough flour on your hands to prevent sticking, you don't want the logs to be covered with flour, shape the dough into two logs.

Place the log on the parchment lined baking sheet and with your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. 


Bake 25 minutes or until dough pops back up when lightly pressed with a finger. You cannot judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.


Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Biscotti will continue to crisp up as they cool so do not over bake. Remove from oven and cool completely on wire racks.

Store biscotti in an airtight container.

Holiday Cocktails

Meadow Vista Honey Wines are perfect for the festive season and we have created three tasty holiday beverages  for your holiday events. Bliss and Ostara are available through the BC Liquor Stores and all three are available at the Wine Shop or you can Buy Online.

Breakfast: Bliss 

Bliss, our sparkling cherry honey wine, is the new Christmas Breakfast drink in Kelowna. The light cherry flavour and bubbly finish are a perfect start to this special day with your loved ones. 


  • 1 bottle of Meadow Vista Honey Wines Bliss : 500ml for a duo, 1L for a family
  • Ice
  • Berries that you've frozen from the summer's harvest

Pour Bliss over ice in a glass and garnish with berries.


Lunch: Yuletide Rubus 


Our blackberry honey wine Rubus get a festive twist in this cocktail, inspired by hot buttered rum.


  • 1 bottle of Meadow Vista Honey Wines Rubus
  • 3-4 tbsp Meadow Vista Honey (to taste)
  • 2 oz dark Rum
  • 1 cinnamon stick
  • Blackberries to Garnish

Pour the bottle of Rubus into a saucepan and warm on the stove. Do not let it boil. Add the cinnamon stick. Stir in honey and rum and allow flavours to meld. Pour Yuletide Rubus into jelly jars and garnish with frozen blackberries, saved from the summer.


Dinner: Ostara Martini

This martini, featuring Ostara, our pyment style honey wine, is the perfect sip before or after dinner.


  • 2 oz Meadow Vista Honey Wines Ostara
  • 2 oz Premium Vodka, we suggest the Vodka from Okanagan Spirits
  • Ice
  • Frozen Blackberries for Garnish

Pour Ostara and Vodka over ice into a shaker. Shake until well blended and strain into a chilled martini glass. Garnish with frozen blackberries or frozen grapes.

Charred Tomato Ratatouille on Flatbread

The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.


  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 cup Onion, small dice
  • 1 tsp Garlic, mince
  • 1 cup Meadow Vista Honey Wines Rubus
  • 1 cup Eggplant, medium dice with skin on
  • 1/2 tsp thyme leaves, fresh
  • 1 cup Yellow Peppers, medium dice
  • 1 cup Red Peppers, medium dice
  • 1 cup Zucchini, medium dice
  • 1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice
  • 1 tbsp Basil Leaves, fresh, chopped
  • Salt and freshly ground black pepper, to taste

Arugula Salad

  • 2 cups Arugula Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp Meadow Vista Honey Wines Rubus
  • 1 Lemon, zested and juiced
  • Sea salt, to taste
  • 2 oz Machego Cheese


Set a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.


Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

Serve at once with the hot flatbread and your bottle of Rubus!


Chef tip: Make a triple batch of arugula salad dressing and store leftovers in your Meadow Vista Bliss bottle!

Honey Kissed Grilled Char

In this recipe from Chef Matt Batey, Caramelized Blueberry Honey pairs beautifully with the smokey charcoal, flavouring the Char beautifully.



  • 1 pieces OceanWise Arctic Char, 150g each
  • 1/3 cup Meadow Vista Caramelized Blueberry Honey
  • 5 tbsp Kosher salt
  • Grilled vegetables
  • Apricots


Ensure skin and bones are removed from the char

Create a paste with the salt and honey then liberally cover the char, let stand in fridge for 20 minutes.

Remove from the fridge, wash off the paste in cold water. Pat dry with a paper towel

Grill on BBQ until the fish is cooked to medium

Serve with grilled fresh vegetables from your garden such as zucchini and fresh Okanagan apricot and a bottle of Bliss. Serves 2.

Honey Roasted Carrots & Pork Chop

This Chef Matt Batey dish is best cooked over a charcoal fire while experiencing the beauty of the Okanagan. Brush liberally with our BBQ sauce for an added kick of flavour.


Roasted Honey & Thyme Glazed Garden Carrots




  • 6 Small carrots, scrubbed not peeled with tops removed
  • 50ml Meadow Vista Blueberry Honey
  • 20ml Red wine vinegar
  • 3 Thyme sprigs, leaves removed, nothing discarded
  • Sea salt
  • Pepper



Combine all ingredients but the carrots to create a dressing. Add the carrots and toss to liberally coat in dressing

Remove the carrots from dressing, keep the dressing for later.

Grill the carrots over charcoal or roast in a hot oven to develop a charred exterior skin on the carrot

Remove from the grill when cooked to your desired doneness and place back into dressing, let stand to absorb flavours. Serve warm.



Marinated Pork Chop Cooked over Charcoal

This pork chop recipe pairs beautifully with the honey-glazed carrots.



  • 2 free-range Pork Butt Chops
  • 100ml Olive oil
  • 1 Lemon, zested and juiced
  • Rosemary to taste
  • Salt and Pepper to taste

Wine Pairing

  • Mabon, chilled


Combine oil, lemon, rosemary, salt and pepper to create the marinade. Cover pork with marinade and let stand in the fridge for up to 24 hours

Remove from the fridge and allow pork to come to room temperature

Cook over charcoal, allowing it to hot smoke the pork to medium cooking evenly on both sides. We recommend enjoying a glass of Mabon while you wait!

Remove from fire to rest. Serves 2.

Dessert Charchrut Plate

This is a must cook over charcoal recipe! In this recipe from Chef Matt Batey, the unique smoke really plays well into the creamy sweetness of the cheese and the integrated flavours of Ostara!


Fresh local ingredients

Fresh local ingredients




  • 2 Freestone peaches, cut into quarters
  • 1/4 cup Meadow Vista Honey 
  • 5 tsp Extra virgin olive oil
  • 3 tsp Meadow Vista Ostara
  • 1 tsp Rosemary
  • 60 grams Tiger Blue Cheese from Poplar Grove, or substitute
  • 4 pieces Thinly Sliced Prosciutto
  • 2 tbsp Sliced Almonds, toasted
  • Fresh Basil Leaves from the Garden


Toss the peach quarters into the honey, oil, Ostara and rosemary. Let stand for 15 minutes for the flavours to marry.

Grill over hot charcoal fire-watch for flare ups from the peach glaze!

Remove from grill once charred, be careful not to overcook the peaches.

Serve with Tiger Blue, prosciutto, basil leaves, almonds and a glass of Ostara. Serves 2.

Enjoy in the fresh air on a warm summer night

Enjoy in the fresh air on a warm summer night

Bliss Bottle Reuse Recipes

We adore our Bliss bottles. They look great on the shelf full of delicious sparkling cherry honey and once the wine is gone the bottle is perfect for reusing. 

Fresh Fruit Liqueur


A great way to reuse your Bliss bottle is to make a decadent, local liqueur with fresh fruit, Meadow Vista Honey and a neutral spirit. Enjoy a free treat, search out the Saskatoon Berries found in bushes on the side of the road throughout Kelowna. There are many ways to use these berries and one of our favourite uses that we should like to share is to make this homemade, liqueur that will be ready in time for Christmas.


  • Vodka of choice
  • Meadow Vista Honey
  • Fresh berries ie: Saskatoons, Strawberries, Raspberries or get creative and make your own mix!


Gently wash berries and pat dry with a clean dish towel

Fill a clean empty Bliss bottle with fresh fruit to the top of the yellow diamond.

Drizzle Meadow Vista Honey onto the berries until covered.

Top up the bottle with the vodka of your choice leaving a 1/5 inches space at the top. Close and gently shake to combine the honey, berries and vodka.

Write your mix on the "My Bliss Creation" strip on the side of the bottle

Set in a cool, dry place for 4-6 months. 

Ready to go into the cupboard until Christmas

Ready to go into the cupboard until Christmas


Mouth-watering Bliss BBQ Sauce

Another great  way to reuse your empty Bliss bottles, this sauce adds a major flavour kick to your BBQ dishes.


Delicious with meats, fish and veggies!

Delicious with meats, fish and veggies!

  • 1 whole onion, finely diced
  • 4 garlic cloves, minced
  • 3 smoked ancho chilies, seeded & finely chopped
  • 1 tbsp cumin
  • 2 tbsp coffee, finely ground
  • 150ml Meadow Vista Bliss
  • 100ml red wine vinegar
  • 100ml molasses
  • 250ml ketchup
  • 1 cup Meadow Vista Honey
  • 1 sprig rosemary


Sauté the onions and garlic in olive oil over medium heat until translucent. Add the cumin, ancho chilies, and coffee and lightly sauté. Do not allow to stick or burn

Deglaze the pan with Bliss and reduce by half

Add the remaining ingredients and cook for 30 minutes on low or until the sauce is the desired consistency.

Optional: Blend in a high speed blender to smooth, or simply enjoy the texture of the onions, garlic and chilies.

Pour into your Bliss bottle, let cool and store in the fridge. Makes 500ml.


Whats that line on the side for? Use the space to write what you reused your bottle for!

Refreshing Chilled Garden Tea

Garden Sun Tea

Craving a deliciously refreshing, lightly honey sweetened summer drink? Our blueberry honey's delicate floral aromas add the sweet note to this savoury Sun Tea. This tea combines mint, thyme, honey and water to create a drink brewed by the sun. 

Fresh Thyme

Fresh Thyme

Blueberry Honey

Blueberry Honey

Fresh Mint

Fresh Mint


Use the power of the sun to extract the phenols naturally from fresh herbs from your garden. Using the sun instead of hot water to extract the flavours preserves the essential oils and maximizes the health benefits.

In a pitcher add fresh herbs from your garden, we used mint and thyme, and fill with fresh water. 

Cover with plastic wrap and set in a sunny place to allow the heat from the sun to unlock the flavours of the herbs. 

After some time, uncover the pitcher and mix in a small amount of honey. Taste and adjust sweetness accordingly. Serve over ice.

Be sure to check out the recipe for Bliss Sangria for a fun summer cocktail!